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Chicken Curry Trinidad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)249.442
Energy (kCal)1780.097
Carbohydrates (g)43.4452
Total fats (g)63.5352
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook onions in a large skillet with a bit of broth until golden. | 2. Add the garlic and curry powder and cook for 3-4 minutes stirring constantly. | 3. Add all other ingredients except lime juice and salt. | 4. Cover and simmer until veggies are done. | 5. Stir in lime juice and add salt to taste. | 6. If desired, serve over plain rice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 6 ounces chopped 68.0388 15.8871 1.8711 0.1701
    chicken broth 2 cups low-fat 156.24 3.78 22.2768 5.2416
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    curry powder 1 -2 tablespoon 0.0 0.0 0.0 0.0
    turkey 2 1/4 diced cooked 1458.6033 1.3259999999999998 220.7285 57.5281
    pumpkin 6 ounces peeled sliced 25.5145 5.5792 1.7519999999999998 0.1191
    eggplant 3 cups peeled diced 61.5 14.4648 2.4108 0.4428
    chayotes 2 cups peeled sliced - - - -
    hot chili pepper 1 seeded chopped - - - -
    lime juice 1 teaspoon 1.2604 0.4245 0.0212 0.0035
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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